It is very easy to cook any type of fish under a vegetable “coat” or marinade. To do this, you just need to choose a cooking method (frying, stewing, baking) and your favorite fish - mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions and carrots, accessible to everyone, can be turned into an excellent juicy marinade.

Fried fish marinated with carrots and onions

The classic version of the recipe for preparing a dish with vegetable marinade is to use simple, commonly available products that everyone has in their kitchen.

All that remains is to buy your favorite fish and start creating a fragrant, juicy dish that goes perfectly with a side dish of cereals, pasta, vegetable purees and baked vegetables. To make fish with a healthy marinade you will need:

• hake (cod, pollock) – 0.9 kg;
• flour – 150 g;
• carrots and onions – 250 g each;
• tomato juice – 250 ml;
• spices (ground pepper and salt) – 15 g each;
• bay leaf – 1 pc. (large);
• vegetable oil – 30 ml.

One hour is enough to cook the fish with carrot and onion marinade. 100 grams of dish contains 96 kilocalories.

Hake is usually sold frozen, so after defrosting and washing it, you should first remove moisture from the surface with a paper towel. Then cut the fish into pieces 3 centimeters wide (portioned), put them in a deep container and add salt, leave to soak for half an hour.

In order not to waste time, you can prepare a delicious vegetable “coat”. To do this, cut the peeled vegetables in a convenient way (carrots on a grater, and onions into smaller cubes).

In a frying pan, lightly brown the onion with 5 ml of oil for three minutes, add the carrots.

Fry the vegetables until they become soft and golden brown. Then pour in the juice from the tomatoes, add spices and laurel leaves. After simmering the marinade for ten minutes, transfer it to a separate container.

The salted hake must be fried on all sides before being rolled in flour. When the fish pieces become golden, they need to be evenly transferred to another frying pan.

After completing the process of frying the fish, the marinade is poured onto the surface.

After heating for 10 minutes over low heat, the fish will be soaked in vegetable juice, which in turn will add a wonderful aroma of fried hake to the entire dish and its side dish.

Stewed fish

When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness and aroma, soaked in vegetable marinade from onions and carrots. To create fish with a beautiful vegetable “coat” you need:

• pike perch (pike, perch) – 1 kg;
• vegetable oil – 50 ml;
• onions and carrots – 300 g each;
• tomato paste – 150 g;
• water – 0.3 l;
• salt – 15 g;
• flour – 190 g (1.5 cups);
• pepper (ground black) – 15 g;
• sugar – 5 g;
• cloves – 3 pcs.

The fish is cooked in parallel with the marinade, which allows the dish to be prepared directly in just an hour. The calorie content of 100 grams of fish, which goes perfectly with all side dishes, is 94 kcal.

Cleaned fish should be cut into transverse pieces six centimeters long, sprinkled with salt, and left to soak for 20 minutes. After dredging in flour, quickly fry. The pieces must have a beautiful, golden crust.

To create a marinade, you need to chop peeled vegetables as desired, but carrots cook faster if they are coarsely grated, and onions are chopped into cubes. Fry the onion in a “drop” of oil (5 minutes), and when it becomes transparent, add carrots to it.

After another seven minutes, pour water into the vegetables, add pasta, sugar, salt, cloves and pepper. After simmering for ten minutes, pour the marinade over the pike perch.

Place layers of marinade and pike perch into the pan, alternately. The top layer should be marinade (you can prepare a little more of it). Simmer the dish and heat over low heat for twenty minutes. You can serve it with a side dish, salad or simply with rye bread.

How to bake fish in the oven

With a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste.

Baked fish marinated with onions and carrots can be made into separate portioned pieces, which will make it easier to serve a hearty and healthy dish. To create an appetizing and juicy fish you will need:

• cod (fillet) – 1 kg;
• carrots, cheese (hard variety) and onions - 0.2 kg each;
• mayonnaise – 70 g;
• tomato paste – 100 g;
• spices (salt, fish seasoning) – 15 g each;
• vegetable oil – 20 ml.

Cooking time takes a little longer and is about an hour and a half. Moreover, 100 g of this wonderful dish contains 113 kcal.

The cod fillet should be cut into portioned squares measuring about 8x8 cm. Then sprinkle them with spices, set aside to soak, and let in the juice.

Cut the peeled vegetables into strips (half rings), coarsely grate the carrots. Heat the oil in a frying pan and fry the vegetables until golden brown and fried. Add the paste to the onions and carrots and mix well, keeping the marinade on the stove a little longer.

Place the cod on a lightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Place the marinade on top of each fish piece and make a light mesh of mayonnaise on top. Bake the cod in the oven at 180° for an hour.

The cheese should be grated and sprinkled onto portioned pieces 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.

Fish for cooking under marinade should be selected with a low bone content, not too fatty and juicy. Other ingredients can be added to the onions and carrots included in the marinade to enhance the flavor.

It could be honey, wine, mushrooms, salad peppers. A finished dish that has been stewed, fried or baked is best left to cool for several hours, but before cooking you must:

1. Any type of selected fish is washed under running water, so it must then be wiped, dried, removing unnecessary moisture - the batter will be more evenly distributed over the surface of the portioned pieces;
2. When adding tomato juice, ketchup or paste, you need to taste the marinade before adding salt;
3. During baking, you can avoid excessive evaporation of juices by tightly wrapping the fish in foil.

By choosing a frying pan with a thick bottom, the marinade and fish will be evenly fried. You can reduce the cooking time by simultaneously frying the fish in one pan and the marinade for it in another.

Fish dishes must be included in the diet, because they turn out to be very tasty and very healthy. There are many ways to prepare fish. You can fry the fish, stew it, boil it, bake it, or you can cook it in a marinade.

Fish marinated in carrots and onions is easy to prepare and looks very impressive on the table, so you can serve this dish not only on weekdays, but also on holidays. In addition, marinated fish can be used as a cold appetizer.

To prepare any marinade, sunflower oil is usually mixed with acid (most often vinegar is used for this purpose), various spices and salt are added. Marinade improves the taste of any dish! If river fish is chosen for the dish, then the marinade will hide its specific taste and make the meat even more tender and juicy.

Onion and carrot marinade for fish

With this marinade, any fish will become even more aromatic, tastier and healthier!

Product composition:

• 300 g carrots;
• 200 g tomato paste;
• 250 g onions;
• half a teaspoon of sugar;
• salt;
• 150 ml 3% vinegar;
• 2-5 pieces of cloves;
• 6-7 pieces;
• three laurel trees;
• sunflower oil for frying.

Preparation progress:

1. Peel the washed vegetables. Cut the onion heads into half rings. Grate the carrots on a medium-sized grater. Then fry the onion in oil until golden brown. Next, you need to put the carrots in the onion and fry the vegetables for another five minutes, stirring.
2. Then pour tomato paste into the carrot-onion mixture, mix and leave to simmer for 5-7 minutes.
3. Pour 50 ml of water into the frying pan, simmer the vegetables for another five minutes, stirring while doing so.
4. Then it’s a turn of salt, spices and vinegar. With these ingredients, continue to simmer the carrots and onions for another 10 minutes. Stir occasionally.
5. The fish will need to be left in the resulting marinade for 3-4 hours in a cold place.

You can prepare a marinade for fish without adding vinegar. Lemon juice is quite suitable instead.

Marinade with carrots, lemon juice and onions

Product composition:

• one carrot;
• half a lemon;
• one head of onion;
• salt;
• a pinch of ground black pepper.

How to make a marinade?

1. Fry the onion half rings until transparent. Next, place the carrots cut into strips. Cook the vegetables for about five minutes.
2. Turn off the flame under the pan. Mix lemon juice with ground pepper and salt, pour the mixture over the vegetables. Mix.
3. Leave the vegetables to cool. Place the fish in the prepared marinade, then place it in the refrigerator for half an hour. Next, the fish can be fried, baked or stewed. Either way you will get a very tasty dish.

Carrot marinade is a thick vegetable dish that has a wide range of uses.

It can act as an independent snack, side dish, sandwich paste; vegetable caviar, salads and much more are prepared on its basis.

Despite the simplicity of the products and the meager list of ingredients, the dish turns out to be very aromatic, juicy, bright and does not look like simple stewed carrots.

Carrot marinade - general principles of preparation

For the marinade you will need large and juicy carrots. Sluggish root vegetables will not make a tasty dish.

The carrots need to be peeled, chopped or grated, then stewed or fried with the rest of the ingredients.

What else may be included in carrot marinade:

Tomatoes or tomato paste;

Greens are rarely added to the marinade and if used, it is mainly in dried and chopped form. The marinade is prepared mainly in vegetable oil; it is better to use a refined aroma so as not to interrupt the characteristic aroma of vegetables.

Often the vegetable dish is diluted with canned fish. They go well with carrots and elevate the appetizer. Of course, you can use fresh fish, but why complicate the process?

Recipe 1: Carrot marinade like in the cafeteria

This carrot marinade is a side dish that can be served with fish, poultry, and meat. It was often prepared in Soviet canteens and used to serve a wide variety of dishes. If desired, the marinade can be ground in a blender to create carrot caviar.

Ingredients 3 carrots;

2 onions;

Bay leaf;

3 peppercorns;

Garlic clove;

50 grams of tomato paste;

Spoon of sugar.

Preparation 1. Clean the onions. Chop finely and fry until transparent in a frying pan with the addition of vegetable oil.

2. Peel the carrots, grate them and add them to the onions, fry them together for 2 minutes.

3. Add 100 ml of water to the tomato paste, mix and pour over the vegetables. Add peppercorns, salt, sugar.

4. Cover the pan with a lid, turn off the heat and simmer until the vegetables are soft.

5. Add a teaspoon of vinegar, chopped garlic, add more salt if necessary, mix well, stick in a bay leaf and turn it off after a minute. Before serving, let the marinade sit for 15 minutes.

Recipe 2: Carrot and sprat marinade

A delicious version of carrot marinade with canned sprat. The dish is simple, inexpensive, and quite filling. Instead of pureed tomatoes, you can use regular tomato paste or even ketchup.

Ingredients 3 onions;

5 carrots;

0.5 cups oil;

A jar of sprat;

5 tomatoes.

Preparation 1. Take a large frying pan or cauldron and heat the oil until smoking.

2. Cut the peeled onions into cubes and fry for 3 minutes.

3. While the onions are fried, you need to prepare the carrots. Peel the root vegetables, three on a coarse grater.

4. Send the carrots to the onions, reduce the heat, cover with a lid and simmer together until the vegetables are soft.

5. Wash the tomatoes, dry them and cut them in half. Grate the pulp, leaving the skin.

6. Send the tomatoes to the carrots and onions, add salt, a little sugar, simmer for another 5 minutes.

7. Open the jar of sprat, mash the fish with a fork, and send it to the vegetables. Taste it, add pepper and more salt if necessary. If there is not enough acid in the tomatoes, you can add a little vinegar.

8. Warm up the carrot marinade and turn it off.

Recipe 3: “Puff” carrot marinade with saury

Another recipe for carrot marinade with canned fish, this time with saury. But it differs from the previous dish in a simplified preparation method. All ingredients are layered and simmered until cooked; they do not need to be constantly stirred or controlled. We use canned food in oil.

Ingredients 3 onions;

800 grams of carrots;

2 cans of saury;

300 grams of tomatoes;

Also, to prepare the marinade you will need a cauldron or pan with a thick bottom.

Preparation 1. Peel the onions and chop, but not finely. Place in a cauldron and fry until transparent.

2. Remove the stems of tomatoes and the place where they are attached to them, cut them into circles.

3. Grate the peeled carrots and place half of the mixture on top of the onion, leveling the layer with a spoon. Salt, sprinkle with pepper, you can throw in a few peas and a clove star.

4. Take the tomatoes and place the circles in one layer on top of the carrots.

5. Open the canned food; if you wish, you can use less fish and get by with one jar of saury. Lightly mash the pieces with a fork, remove the spine bones and place on top of the tomatoes.

6. Place the remaining carrots on the fish, distribute the mixture evenly, add salt and pepper again.

7. Lay out the tomato circles as the finishing layer. So that they release the juice, add a little salt on top.

8. Pour 50 grams of water into the cauldron, close the lid and simmer the carrot marinade over low heat for about an hour. Then you need to taste it for salt, check the softness of the carrots and you can turn it off.

Recipe 4: Carrot marinade for the winter

If the season has pleased you with a large harvest of carrots, then you can make a tasty and simple marinade preparation. It can be used as an appetizer, instead of a side dish, or added to any first or second courses. To roll the carrot marinade, you can use jars of any size.

Ingredients 2.2 kg carrots;

800 grams of onion;

350 grams of butter;

250 grams of tomato paste;

70 ml 3% vinegar;

3 tablespoons of salt;

6 tablespoons of granulated sugar;

4 star cloves;

10 peppercorns.

Preparation 1. Chop the onion as desired. There are quite a lot of vegetables, so it is more convenient to use a food processor.

2. Pour oil into the pan, heat it up and add the prepared onion, fry for 3 minutes.

3. Chop the carrots, add them to the onions, pour in 150 grams of water and simmer under the lid for 25 minutes.

4. Add tomato paste, sugar, salt, add all the spices, vinegar and mix. You can throw a bay leaf on top, but you don’t need to stir it so that its smell doesn’t become intrusive.

5. Cover and simmer for another 25 minutes.

6. While the marinade is being prepared, you need to sterilize the jars and lids.

7. As soon as the time is up, mix the workpiece well again and place it in the container. Roll up, cool and store in the cellar.

Recipe 5: Carrot marinade in a slow cooker

An option for preparing a very aromatic and bright marinade from carrots without onions. It will turn out especially beautiful if you use a curly grater for slicing. To flavor the dish you will need dried herbs; you can use an Italian mixture.

Ingredients 1 kg carrots;

100 grams of butter;

Salt pepper;

Apple vinegar;

2 tablespoons of tomato paste;

A spoonful of dried herbs.

Preparation 1. Wash and clean the carrots with a brush. Now let's cut it. For this dish, it is better not to use a regular grater, but you can use any curly one or make thick straws. If there is nothing like that, then just cut the carrots into thin slices.

2. Now add tomato paste, salt, dried herbs to the carrots and mix everything well with your hands.

3. Put butter into the slow cooker, then all the carrots at once. Close the lid and set the baking mode for 40 minutes. The marinade needs to be stirred every 10 minutes. During the last stirring, add a spoonful of apple cider vinegar.

4. After the time has passed, you need to check the carrots for softness and taste, and add more spices if necessary. If the pieces are tough, close the lid and cook for another 10-15 minutes.

Recipe 6: Carrot marinade “From the mother-in-law”

This version of carrot marinade can be considered a hot salad, simple and quick. Helpful when you need to cook something quickly. In the original it is prepared with sprat in tomato, but you can use any other canned food.

Ingredients 3 carrots;

Bulb;

A can of any canned fish;

2 tablespoons of mayonnaise;

Preparation 1. Boil the carrots until tender, peel them and cut into slices.

2. Cut the onion and sauté in oil until golden brown. You only need a little oil so that the salad does not turn out too greasy.

3. Open canned food. If the pieces are large, then break the fish into several parts and place it in a frying pan with the fried onions. Melt out all the liquid.

4. Chopped carrots, mayonnaise. Season with salt to taste and add black pepper. Mix everything and you're done!

Carrot dishes turn out tastier if granulated sugar is added to them along with salt. But don’t overdo it; after all, the marinade is not an appetizer for a sweet table.

Did you miscalculate the amount of ingredients and ended up with too much marinade? Add a little vinegar, boil for 5 minutes and roll the excess into a sterile jar. Or you can do it even simpler - put the snack in bags or plastic containers, close it tightly and put it in the freezer. And you will always have a ready-made dish at hand, which you just need to heat up.

Marinade is not only a wonderful appetizer, but also an excellent filling for pies. If the dish already contains fish, then you don’t need to add anything. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.

Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only intensifies over time. Therefore, these ingredients need to be added in small quantities, and after cooking it is better to remove them from the dish. This is especially true for winter preparations.

Carrot marinade is a thick vegetable dish that has a wide range of uses.

It can act as an independent snack, side dish, sandwich paste; vegetable caviar, salads and much more are prepared on its basis.

Despite the simplicity of the products and the meager list of ingredients, the dish turns out to be very aromatic, juicy, bright and does not look like simple stewed carrots.

Carrot marinade - general principles of preparation

For the marinade you will need large and juicy carrots. Sluggish root vegetables will not make a tasty dish.

The carrots need to be peeled, chopped or grated, then stewed or fried with the rest of the ingredients.

What else may be included in carrot marinade:

Tomatoes or tomato paste;

Greens are rarely added to the marinade and if used, it is mainly in dried and chopped form. The marinade is prepared mainly in vegetable oil; it is better to use a refined aroma so as not to interrupt the characteristic aroma of vegetables.

Often the vegetable dish is diluted with canned fish. They go well with carrots and elevate the appetizer. Of course, you can use fresh fish, but why complicate the process?

Recipe 1: Carrot marinade like in the cafeteria

This carrot marinade is a side dish that can be served with fish, poultry, and meat. It was often prepared in Soviet canteens and used to serve a wide variety of dishes. If desired, the marinade can be ground in a blender to create carrot caviar.

Ingredients 3 carrots;

2 onions;

Bay leaf;

3 peppercorns;

Garlic clove;

50 grams of tomato paste;

Spoon of sugar.

Preparation 1. Clean the onions. Chop finely and fry until transparent in a frying pan with the addition of vegetable oil.

2. Peel the carrots, grate them and add them to the onions, fry them together for 2 minutes.

3. Add 100 ml of water to the tomato paste, mix and pour over the vegetables. Add peppercorns, salt, sugar.

4. Cover the pan with a lid, turn off the heat and simmer until the vegetables are soft.

5. Add a teaspoon of vinegar, chopped garlic, add more salt if necessary, mix well, stick in a bay leaf and turn it off after a minute. Before serving, let the marinade sit for 15 minutes.

Recipe 2: Carrot and sprat marinade

A delicious version of carrot marinade with canned sprat. The dish is simple, inexpensive, and quite filling. Instead of pureed tomatoes, you can use regular tomato paste or even ketchup.

Ingredients 3 onions;

5 carrots;

0.5 cups oil;

A jar of sprat;

5 tomatoes.

Preparation 1. Take a large frying pan or cauldron and heat the oil until smoking.

2. Cut the peeled onions into cubes and fry for 3 minutes.

3. While the onions are fried, you need to prepare the carrots. Peel the root vegetables, three on a coarse grater.

4. Send the carrots to the onions, reduce the heat, cover with a lid and simmer together until the vegetables are soft.

5. Wash the tomatoes, dry them and cut them in half. Grate the pulp, leaving the skin.

6. Send the tomatoes to the carrots and onions, add salt, a little sugar, simmer for another 5 minutes.

7. Open the jar of sprat, mash the fish with a fork, and send it to the vegetables. Taste it, add pepper and more salt if necessary. If there is not enough acid in the tomatoes, you can add a little vinegar.

8. Warm up the carrot marinade and turn it off.

Recipe 3: “Puff” carrot marinade with saury

Another recipe for carrot marinade with canned fish, this time with saury. But it differs from the previous dish in a simplified preparation method. All ingredients are layered and simmered until cooked; they do not need to be constantly stirred or controlled. We use canned food in oil.

Ingredients 3 onions;

800 grams of carrots;

2 cans of saury;

300 grams of tomatoes;

Also, to prepare the marinade you will need a cauldron or pan with a thick bottom.

Preparation 1. Peel the onions and chop, but not finely. Place in a cauldron and fry until transparent.

2. Remove the stems of tomatoes and the place where they are attached to them, cut them into circles.

3. Grate the peeled carrots and place half of the mixture on top of the onion, leveling the layer with a spoon. Salt, sprinkle with pepper, you can throw in a few peas and a clove star.

4. Take the tomatoes and place the circles in one layer on top of the carrots.

5. Open the canned food; if you wish, you can use less fish and get by with one jar of saury. Lightly mash the pieces with a fork, remove the spine bones and place on top of the tomatoes.

6. Place the remaining carrots on the fish, distribute the mixture evenly, add salt and pepper again.

7. Lay out the tomato circles as the finishing layer. So that they release the juice, add a little salt on top.

8. Pour 50 grams of water into the cauldron, close the lid and simmer the carrot marinade over low heat for about an hour. Then you need to taste it for salt, check the softness of the carrots and you can turn it off.

Recipe 4: Carrot marinade for the winter

If the season has pleased you with a large harvest of carrots, then you can make a tasty and simple marinade preparation. It can be used as an appetizer, instead of a side dish, or added to any first or second courses. To roll the carrot marinade, you can use jars of any size.

Ingredients 2.2 kg carrots;

800 grams of onion;

350 grams of butter;

250 grams of tomato paste;

70 ml 3% vinegar;

3 tablespoons of salt;

6 tablespoons of granulated sugar;

4 star cloves;

10 peppercorns.

Preparation 1. Chop the onion as desired. There are quite a lot of vegetables, so it is more convenient to use a food processor.

2. Pour oil into the pan, heat it up and add the prepared onion, fry for 3 minutes.

3. Chop the carrots, add them to the onions, pour in 150 grams of water and simmer under the lid for 25 minutes.

4. Add tomato paste, sugar, salt, add all the spices, vinegar and mix. You can throw a bay leaf on top, but you don’t need to stir it so that its smell doesn’t become intrusive.

5. Cover and simmer for another 25 minutes.

6. While the marinade is being prepared, you need to sterilize the jars and lids.

7. As soon as the time is up, mix the workpiece well again and place it in the container. Roll up, cool and store in the cellar.

Recipe 5: Carrot marinade in a slow cooker

An option for preparing a very aromatic and bright marinade from carrots without onions. It will turn out especially beautiful if you use a curly grater for slicing. To flavor the dish you will need dried herbs; you can use an Italian mixture.

Ingredients 1 kg carrots;

100 grams of butter;

Salt pepper;

Apple vinegar;

2 tablespoons of tomato paste;

A spoonful of dried herbs.

Preparation 1. Wash and clean the carrots with a brush. Now let's cut it. For this dish, it is better not to use a regular grater, but you can use any curly one or make thick straws. If there is nothing like that, then just cut the carrots into thin slices.

2. Now add tomato paste, salt, dried herbs to the carrots and mix everything well with your hands.

3. Put butter into the slow cooker, then all the carrots at once. Close the lid and set the baking mode for 40 minutes. The marinade needs to be stirred every 10 minutes. During the last stirring, add a spoonful of apple cider vinegar.

4. After the time has passed, you need to check the carrots for softness and taste, and add more spices if necessary. If the pieces are tough, close the lid and cook for another 10-15 minutes.

Recipe 6: Carrot marinade “From the mother-in-law”

This version of carrot marinade can be considered a hot salad, simple and quick. Helpful when you need to cook something quickly. In the original it is prepared with sprat in tomato, but you can use any other canned food.

Ingredients 3 carrots;

Bulb;

A can of any canned fish;

2 tablespoons of mayonnaise;

Preparation 1. Boil the carrots until tender, peel them and cut into slices.

2. Cut the onion and sauté in oil until golden brown. You only need a little oil so that the salad does not turn out too greasy.

3. Open canned food. If the pieces are large, then break the fish into several parts and place it in a frying pan with the fried onions. Melt out all the liquid.

4. Chopped carrots, mayonnaise. Season with salt to taste and add black pepper. Mix everything and you're done!

Carrot dishes turn out tastier if granulated sugar is added to them along with salt. But don’t overdo it; after all, the marinade is not an appetizer for a sweet table.

Did you miscalculate the amount of ingredients and ended up with too much marinade? Add a little vinegar, boil for 5 minutes and roll the excess into a sterile jar. Or you can do it even simpler - put the snack in bags or plastic containers, close it tightly and put it in the freezer. And you will always have a ready-made dish at hand, which you just need to heat up.

Marinade is not only a wonderful appetizer, but also an excellent filling for pies. If the dish already contains fish, then you don’t need to add anything. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.

Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only intensifies over time. Therefore, these ingredients need to be added in small quantities, and after cooking it is better to remove them from the dish. This is especially true for winter preparations.

Carrots are a unique product that can be the perfect addition to almost any dish. Soups, appetizers, salads, hot dishes - all this is the area of ​​application of the modest orange vegetable. Carrots are very useful in their raw form, but most often they can be found as a side dish or an additional component of a more complex dish. Take, for example, carrot marinade. By itself, it is unremarkable, and therefore hardly anyone will want to eat it with spoons. But as a flavoring and aromatic additive it is simply irreplaceable. What is carrot marinade? In order to prepare it, you need to have the following products available: carrots, onions, ketchup, salt, a little sugar, vinegar, red or ground black pepper, a clove of garlic and some herbs.

The number of components is selected according to taste, and the cooking technology should be as follows:

1. Boil the carrots and then grate them carefully on a coarse grater.
2. Cut the onion into cubes and fry in oil until soft.
3. In a deep frying pan, combine carrots, onions, salt, sugar and ketchup. Dilute the resulting mixture with boiled water to a mushy state and bring to a boil over low heat.
4. Then add the remaining ingredients according to the recipe, mix everything well and remove from the stove.

This carrot marinade can be eaten both hot and cold. It tastes a little like the well-known zucchini caviar. Just as soft and tender. It can be eaten as a sandwich, placed on bread. In addition, believers use carrot marinade during religious fasts. During the period of strict prohibitions, this product can serve as an excellent addition to pasta, cereals and potatoes.

There is another dish that uses carrot marinade. Its recipe is probably familiar to everyone. This means “marinated fish”. For the cooking process you will need:

The dish is easy to prepare:

1. The fish must be washed, cut into pieces, sprinkled with pepper, salt and set aside for a while.
2. Then lightly fry each piece in boiling oil. As soon as the fish is ready, you can start the marinade.
3. Fry grated carrots and onions, cut into half rings, for 5-6 minutes in a separate frying pan.
4. Then add ketchup to the mixture and leave for another 5 minutes. You can pour a little water into the pan.
5. Gradually add the remaining ingredients and simmer all together for another 10 minutes.
6. Place the fried fish in a deep pan and cover it with a layer of marinade at least 1 centimeter thick. The number of layers obtained will depend on the amount of fish and the size of the pan.
7. When the dish is completely assembled, all that remains is to add a quarter glass of water. Then cover the pan tightly with a lid and leave to simmer for another 10 minutes.
8. Now you can let the product cool a little or eat it hot. It's whatever you like.

There is another way to prepare carrot marinade. In this case, the product will be a real cold appetizer. To prepare you will need:

• 0.5 kilograms of carrots;
• 1 tomato;
• 2 onions;
• 100 grams of ketchup;
• 1 jar of canned fish;
• a teaspoon of sugar;
• a little salt;
• peppercorns;
• bay leaf;
• If desired, you can add cloves.

Cooking begins with preparing the ingredients:

1. Cut the onion into medium cubes and chop the carrots using a grater.
2. Fry the onion a little in oil and place it on the bottom of a thick-walled pan.
3. Pour ketchup on top and place peeled tomato rings.
4. Then add a few peppercorns and half a grated carrot.
5. Next, lay out the fish, gently mashed with a fork. Top with ketchup, tomato, pepper, bay leaf and sugar again.
6. The last layer of the remaining carrots is laid out. You need to add hot water to the pan. After this, cover with a lid and put on fire. The dish is stewed for an hour.
7. When finished, add salt, mix everything thoroughly and let cool slightly.

This unusual dish will be an excellent side dish for boiled potatoes and meat.

Calories: Not specified
Cooking time: Not indicated

Each housewife has her own signature dish, and no matter how many other dishes she prepares, everyone expects to see exactly this, her signature dish, on the festive table. This is exactly what happens when we come to visit my aunt. It doesn’t matter at all what occasion we are gathered for: a birthday, a holiday, or just because, but the hospitable hostess always sets the table with delicious dishes. The invariable dish is fish marinated with vegetables, and, as for me, I have never tasted a tastier dish anywhere else.
Although the recipe for marinade for fish from carrots and onions with vinegar seems to be simple, I even prepared it at home several times, but I can’t make it as tasty as my relative makes it. And I wrote it down from the words of my aunt and was present several times during the preparation of the dish, it would seem that there is nothing complicated there - I prepared a vegetable marinade, fried the fish, put it in the marinade and you have a great one for tomorrow! And I do everything as it should be, and my family really likes it, but as for me, my aunt’s fish is still better. Probably it’s not a matter of cooking, but something else...
If the recipe interests you, I will be happy to share it with you. The marinade itself is not difficult to prepare, you just need to saute the chopped vegetables in oil, then add spices and simmer, at the very end add vinegar and add garlic for spiciness. This marinade can then be used for any dishes, for example, to make a cold appetizer from sea fish.

- carrot root (large) – 2 pcs.,
- dried laurel leaf – 2 pcs.,
- onion – 2 pcs.,
- peppercorn fruit – 2-3 pcs.,
- vegetable oil (odorless) – 2-3 tbsp.,
- table vinegar (9% – 1 tsp),
- tomato paste – 2 tbsp.,
- fine white sugar – 1 tsp,
- kitchen or sea salt - to taste,
- water - to taste.

How to cook with photos step by step

Preparation:




First, peel the onion and cut it into half rings.
Then chop the peeled carrots on a coarse grater.




Pour a little oil into a heated frying pan and first add the onion, fry it for a couple of minutes and add the carrots, and then simmer a little.






After this, put the vegetables in another container, add spices, bay leaves, tomato paste, sugar and a little water.




Simmer them under the lid for at least an hour on low heat, and then add table vinegar.




Then bread the pieces of sea fish (hake, pollock) in flour and fry them until golden brown on all sides.






Place some vegetable marinade on the bottom of the container, then add more vegetables. We put the fish in a cool place for a day and we can serve the appetizer to the table. Fish marinated with carrots, onions and vinegar turns out surprisingly tasty.




Bon appetit!

It is very easy to cook any type of fish under a vegetable “coat” or marinade. To do this, you just need to choose a cooking method (frying, stewing, baking) and your favorite fish - mackerel, pollock, hake, sea bass, limonella, cod. The variety of this product is amazing, and onions and carrots, accessible to everyone, can be turned into an excellent juicy marinade.

Fried fish marinated with carrots and onions

The classic version of the recipe for preparing a dish with vegetable marinade is to use simple, commonly available products that everyone has in their kitchen.

All that remains is to buy your favorite fish and start creating a fragrant, juicy dish that goes perfectly with a side dish of cereals, pasta, vegetable purees and baked vegetables. To make fish with a healthy marinade you will need:

• hake (cod, pollock) – 0.9 kg;
• flour – 150 g;
• carrots and onions – 250 g each;
• tomato juice – 250 ml;
• spices (ground pepper and salt) – 15 g each;
• bay leaf – 1 pc. (large);
• vegetable oil – 30 ml.

One hour is enough to cook the fish with carrot and onion marinade. 100 grams of dish contains 96 kilocalories.

Hake is usually sold frozen, so after defrosting and washing it, you should first remove moisture from the surface with a paper towel. Then cut the fish into pieces 3 centimeters wide (portioned), put them in a deep container and add salt, leave to soak for half an hour.

In order not to waste time, you can prepare a delicious vegetable “coat”. To do this, cut the peeled vegetables in a convenient way (carrots on a grater, and onions into smaller cubes).

In a frying pan, lightly brown the onion with 5 ml of oil for three minutes, add the carrots.

Fry the vegetables until they become soft and golden brown. Then pour in the juice from the tomatoes, add spices and laurel leaves. After simmering the marinade for ten minutes, transfer it to a separate container.

The salted hake must be fried on all sides before being rolled in flour. When the fish pieces become golden, they need to be evenly transferred to another frying pan.

After completing the process of frying the fish, the marinade is poured onto the surface.

After heating for 10 minutes over low heat, the fish will be soaked in vegetable juice, which in turn will add a wonderful aroma of fried hake to the entire dish and its side dish.

Stewed fish

When cooking predatory fish, most of its juices are usually lost. You can use an excellent recipe for stewing fish, in which, with a small amount of ingredients, the dish will acquire the greatest juiciness and aroma, soaked in vegetable marinade from onions and carrots. To create fish with a beautiful vegetable “coat” you need:

• pike perch (pike, perch) – 1 kg;
• vegetable oil – 50 ml;
• onions and carrots – 300 g each;
• tomato paste – 150 g;
• water – 0.3 l;
• salt – 15 g;
• flour – 190 g (1.5 cups);
• pepper (ground black) – 15 g;
• sugar – 5 g;
• cloves – 3 pcs.

The fish is cooked in parallel with the marinade, which allows the dish to be prepared directly in just an hour. The calorie content of 100 grams of fish, which goes perfectly with all side dishes, is 94 kcal.

Cleaned fish should be cut into transverse pieces six centimeters long, sprinkled with salt, and left to soak for 20 minutes. After dredging in flour, quickly fry. The pieces must have a beautiful, golden crust.

To create a marinade, you need to chop peeled vegetables as desired, but carrots cook faster if they are coarsely grated, and onions are chopped into cubes. Fry the onion in a “drop” of oil (5 minutes), and when it becomes transparent, add carrots to it.

After another seven minutes, pour water into the vegetables, add pasta, sugar, salt, cloves and pepper. After simmering for ten minutes, pour the marinade over the pike perch.

Place layers of marinade and pike perch into the pan, alternately. The top layer should be marinade (you can prepare a little more of it). Simmer the dish and heat over low heat for twenty minutes. You can serve it with a side dish, salad or simply with rye bread.

How to bake fish in the oven

With a little imagination, you can create a culinary masterpiece that will delight your family, friends and guests with its originality and wonderful taste.

Baked fish marinated with onions and carrots can be made into separate portioned pieces, which will make it easier to serve a hearty and healthy dish. To create an appetizing and juicy fish you will need:

• cod (fillet) – 1 kg;
• carrots, cheese (hard variety) and onions - 0.2 kg each;
• mayonnaise – 70 g;
• tomato paste – 100 g;
• spices (salt, fish seasoning) – 15 g each;
• vegetable oil – 20 ml.

Cooking time takes a little longer and is about an hour and a half. Moreover, 100 g of this wonderful dish contains 113 kcal.

The cod fillet should be cut into portioned squares measuring about 8x8 cm. Then sprinkle them with spices, set aside to soak, and let in the juice.

Cut the peeled vegetables into strips (half rings), coarsely grate the carrots. Heat the oil in a frying pan and fry the vegetables until golden brown and fried. Add the paste to the onions and carrots and mix well, keeping the marinade on the stove a little longer.

Place the cod on a lightly greased baking sheet with high sides at a distance of a couple of centimeters from each other. Place the marinade on top of each fish piece and make a light mesh of mayonnaise on top. Bake the cod in the oven at 180° for an hour.

The cheese should be grated and sprinkled onto portioned pieces 20 minutes before the end of cooking. The dish can be served hot, slightly cooled, sprinkled with herbs.

Fish for cooking under marinade should be selected with a low bone content, not too fatty and juicy. Other ingredients can be added to the onions and carrots included in the marinade to enhance the flavor.

It could be honey, wine, mushrooms, salad peppers. A finished dish that has been stewed, fried or baked is best left to cool for several hours, but before cooking you must:

1. Any type of selected fish is washed under running water, so it must then be wiped, dried, removing unnecessary moisture - the batter will be more evenly distributed over the surface of the portioned pieces;
2. When adding tomato juice, ketchup or paste, you need to taste the marinade before adding salt;
3. During baking, you can avoid excessive evaporation of juices by tightly wrapping the fish in foil.

By choosing a frying pan with a thick bottom, the marinade and fish will be evenly fried. You can reduce the cooking time by simultaneously frying the fish in one pan and the marinade for it in another.

Fish dishes must be included in the diet, because they turn out to be very tasty and very healthy. There are many ways to prepare fish. You can fry the fish, stew it, boil it, bake it, or you can cook it in a marinade.

Fish marinated in carrots and onions is easy to prepare and looks very impressive on the table, so you can serve this dish not only on weekdays, but also on holidays. In addition, marinated fish can be used as a cold appetizer.

To prepare any marinade, sunflower oil is usually mixed with acid (most often vinegar is used for this purpose), various spices and salt are added. Marinade improves the taste of any dish! If river fish is chosen for the dish, then the marinade will hide its specific taste and make the meat even more tender and juicy.

Onion and carrot marinade for fish

With this marinade, any fish will become even more aromatic, tastier and healthier!

Product composition:

• 300 g carrots;
• 200 g tomato paste;
• 250 g onions;
• half a teaspoon of sugar;
• salt;
• 150 ml 3% vinegar;
• 2-5 pieces of cloves;
• 6-7 pieces;
• three laurel trees;
• sunflower oil for frying.

Preparation progress:

1. Peel the washed vegetables. Cut the onion heads into half rings. Grate the carrots on a medium-sized grater. Then fry the onion in oil until golden brown. Next, you need to put the carrots in the onion and fry the vegetables for another five minutes, stirring.
2. Then pour tomato paste into the carrot-onion mixture, mix and leave to simmer for 5-7 minutes.
3. Pour 50 ml of water into the frying pan, simmer the vegetables for another five minutes, stirring while doing so.
4. Then it’s a turn of salt, spices and vinegar. With these ingredients, continue to simmer the carrots and onions for another 10 minutes. Stir occasionally.
5. The fish will need to be left in the resulting marinade for 3-4 hours in a cold place.

You can prepare a marinade for fish without adding vinegar. Lemon juice is quite suitable instead.

Marinade with carrots, lemon juice and onions

Product composition:

• one carrot;
• half a lemon;
• one head of onion;
• salt;
• a pinch of ground black pepper.

How to make a marinade?

1. Fry the onion half rings until transparent. Next, place the carrots cut into strips. Cook the vegetables for about five minutes.
2. Turn off the flame under the pan. Mix lemon juice with ground pepper and salt, pour the mixture over the vegetables. Mix.
3. Leave the vegetables to cool. Place the fish in the prepared marinade, then place it in the refrigerator for half an hour. Next, the fish can be fried, baked or stewed. Either way you will get a very tasty dish.

Calories: Not specified
Cooking time: Not indicated

Each housewife has her own signature dish, and no matter how many other dishes she prepares, everyone expects to see exactly this, her signature dish, on the festive table. This is exactly what happens when we come to visit my aunt. It doesn’t matter at all what occasion we are gathered for: a birthday, a holiday, or just because, but the hospitable hostess always sets the table with delicious dishes. The invariable dish is fish marinated with vegetables, and, as for me, I have never tasted a tastier dish anywhere else.
Although the recipe for marinade for fish from carrots and onions with vinegar seems to be simple, I even prepared it at home several times, but I can’t make it as tasty as my relative makes it. And I wrote it down from the words of my aunt and was present several times during the preparation of the dish, it would seem that there is nothing complicated there - I prepared a vegetable marinade, fried the fish, put it in the marinade and you have a great one for tomorrow! And I do everything as it should be, and my family really likes it, but as for me, my aunt’s fish is still better. Probably it’s not a matter of cooking, but something else...
If the recipe interests you, I will be happy to share it with you. The marinade itself is not difficult to prepare, you just need to saute the chopped vegetables in oil, then add spices and simmer, at the very end add vinegar and add garlic for spiciness. This marinade can then be used for any dishes, for example, to make a cold appetizer from sea fish.

- carrot root (large) – 2 pcs.,
- dried laurel leaf – 2 pcs.,
- onion – 2 pcs.,
- peppercorn fruit – 2-3 pcs.,
- vegetable oil (odorless) – 2-3 tbsp.,
- table vinegar (9% – 1 tsp),
- tomato paste – 2 tbsp.,
- fine white sugar – 1 tsp,
- kitchen or sea salt - to taste,
- water - to taste.

Preparation

Preparation:

First, peel the onion and cut it into half rings.
Then chop the peeled carrots on a coarse grater.

Pour a little oil into a heated frying pan and first add the onion, fry it for a couple of minutes and add the carrots, and then simmer a little.

After this, put the vegetables in another container, add spices, bay leaves, tomato paste, sugar and a little water.

Simmer them under the lid for at least an hour on low heat, and then add table vinegar.

Then bread the pieces of sea fish (hake, pollock) in flour and fry them until golden brown on all sides.

Place some vegetable marinade on the bottom of the container, then add more vegetables. We put the fish in a cool place for a day and we can serve the appetizer to the table. Fish marinated with carrots, onions and vinegar turns out surprisingly tasty.

Bon appetit!

Carrot marinade is a thick vegetable dish that has a wide range of uses.

It can act as an independent snack, side dish, sandwich paste; vegetable caviar, salads and much more are prepared on its basis.

Despite the simplicity of the products and the meager list of ingredients, the dish turns out to be very aromatic, juicy, bright and does not look like simple stewed carrots.

Carrot marinade - general principles of preparation

For the marinade you will need large and juicy carrots. Sluggish root vegetables will not make a tasty dish.

The carrots need to be peeled, chopped or grated, then stewed or fried with the rest of the ingredients.

What else may be included in carrot marinade:

Tomatoes or tomato paste;

Greens are rarely added to the marinade and if used, it is mainly in dried and chopped form. The marinade is prepared mainly in vegetable oil; it is better to use a refined aroma so as not to interrupt the characteristic aroma of vegetables.

Often the vegetable dish is diluted with canned fish. They go well with carrots and elevate the appetizer. Of course, you can use fresh fish, but why complicate the process?

Recipe 1: Carrot marinade like in the cafeteria

This carrot marinade is a side dish that can be served with fish, poultry, and meat. It was often prepared in Soviet canteens and used to serve a wide variety of dishes. If desired, the marinade can be ground in a blender to create carrot caviar.

Ingredients 3 carrots;

2 onions;

Bay leaf;

3 peppercorns;

Garlic clove;

50 grams of tomato paste;

Spoon of sugar.

Preparation 1. Clean the onions. Chop finely and fry until transparent in a frying pan with the addition of vegetable oil.

2. Peel the carrots, grate them and add them to the onions, fry them together for 2 minutes.

3. Add 100 ml of water to the tomato paste, mix and pour over the vegetables. Add peppercorns, salt, sugar.

4. Cover the pan with a lid, turn off the heat and simmer until the vegetables are soft.

5. Add a teaspoon of vinegar, chopped garlic, add more salt if necessary, mix well, stick in a bay leaf and turn it off after a minute. Before serving, let the marinade sit for 15 minutes.

Recipe 2: Carrot and sprat marinade

A delicious version of carrot marinade with canned sprat. The dish is simple, inexpensive, and quite filling. Instead of pureed tomatoes, you can use regular tomato paste or even ketchup.

Ingredients 3 onions;

5 carrots;

0.5 cups oil;

A jar of sprat;

5 tomatoes.

Preparation 1. Take a large frying pan or cauldron and heat the oil until smoking.

2. Cut the peeled onions into cubes and fry for 3 minutes.

3. While the onions are fried, you need to prepare the carrots. Peel the root vegetables, three on a coarse grater.

4. Send the carrots to the onions, reduce the heat, cover with a lid and simmer together until the vegetables are soft.

5. Wash the tomatoes, dry them and cut them in half. Grate the pulp, leaving the skin.

6. Send the tomatoes to the carrots and onions, add salt, a little sugar, simmer for another 5 minutes.

7. Open the jar of sprat, mash the fish with a fork, and send it to the vegetables. Taste it, add pepper and more salt if necessary. If there is not enough acid in the tomatoes, you can add a little vinegar.

8. Warm up the carrot marinade and turn it off.

Recipe 3: “Puff” carrot marinade with saury

Another recipe for carrot marinade with canned fish, this time with saury. But it differs from the previous dish in a simplified preparation method. All ingredients are layered and simmered until cooked; they do not need to be constantly stirred or controlled. We use canned food in oil.

Ingredients 3 onions;

800 grams of carrots;

2 cans of saury;

300 grams of tomatoes;

Also, to prepare the marinade you will need a cauldron or pan with a thick bottom.

Preparation 1. Peel the onions and chop, but not finely. Place in a cauldron and fry until transparent.

2. Remove the stems of tomatoes and the place where they are attached to them, cut them into circles.

3. Grate the peeled carrots and place half of the mixture on top of the onion, leveling the layer with a spoon. Salt, sprinkle with pepper, you can throw in a few peas and a clove star.

4. Take the tomatoes and place the circles in one layer on top of the carrots.

5. Open the canned food; if you wish, you can use less fish and get by with one jar of saury. Lightly mash the pieces with a fork, remove the spine bones and place on top of the tomatoes.

6. Place the remaining carrots on the fish, distribute the mixture evenly, add salt and pepper again.

7. Lay out the tomato circles as the finishing layer. So that they release the juice, add a little salt on top.

8. Pour 50 grams of water into the cauldron, close the lid and simmer the carrot marinade over low heat for about an hour. Then you need to taste it for salt, check the softness of the carrots and you can turn it off.

Recipe 4: Carrot marinade for the winter

If the season has pleased you with a large harvest of carrots, then you can make a tasty and simple marinade preparation. It can be used as an appetizer, instead of a side dish, or added to any first or second courses. To roll the carrot marinade, you can use jars of any size.

Ingredients 2.2 kg carrots;

800 grams of onion;

350 grams of butter;

250 grams of tomato paste;

70 ml 3% vinegar;

3 tablespoons of salt;

6 tablespoons of granulated sugar;

4 star cloves;

10 peppercorns.

Preparation 1. Chop the onion as desired. There are quite a lot of vegetables, so it is more convenient to use a food processor.

2. Pour oil into the pan, heat it up and add the prepared onion, fry for 3 minutes.

3. Chop the carrots, add them to the onions, pour in 150 grams of water and simmer under the lid for 25 minutes.

4. Add tomato paste, sugar, salt, add all the spices, vinegar and mix. You can throw a bay leaf on top, but you don’t need to stir it so that its smell doesn’t become intrusive.

5. Cover and simmer for another 25 minutes.

6. While the marinade is being prepared, you need to sterilize the jars and lids.

7. As soon as the time is up, mix the workpiece well again and place it in the container. Roll up, cool and store in the cellar.

Recipe 5: Carrot marinade in a slow cooker

An option for preparing a very aromatic and bright marinade from carrots without onions. It will turn out especially beautiful if you use a curly grater for slicing. To flavor the dish you will need dried herbs; you can use an Italian mixture.

Ingredients 1 kg carrots;

100 grams of butter;

Salt pepper;

Apple vinegar;

2 tablespoons of tomato paste;

A spoonful of dried herbs.

Preparation 1. Wash and clean the carrots with a brush. Now let's cut it. For this dish, it is better not to use a regular grater, but you can use any curly one or make thick straws. If there is nothing like that, then just cut the carrots into thin slices.

2. Now add tomato paste, salt, dried herbs to the carrots and mix everything well with your hands.

3. Put butter into the slow cooker, then all the carrots at once. Close the lid and set the baking mode for 40 minutes. The marinade needs to be stirred every 10 minutes. During the last stirring, add a spoonful of apple cider vinegar.

4. After the time has passed, you need to check the carrots for softness and taste, and add more spices if necessary. If the pieces are tough, close the lid and cook for another 10-15 minutes.

Recipe 6: Carrot marinade “From the mother-in-law”

This version of carrot marinade can be considered a hot salad, simple and quick. Helpful when you need to cook something quickly. In the original it is prepared with sprat in tomato, but you can use any other canned food.

Ingredients 3 carrots;

Bulb;

A can of any canned fish;

2 tablespoons of mayonnaise;

Preparation 1. Boil the carrots until tender, peel them and cut into slices.

2. Cut the onion and sauté in oil until golden brown. You only need a little oil so that the salad does not turn out too greasy.

3. Open canned food. If the pieces are large, then break the fish into several parts and place it in a frying pan with the fried onions. Melt out all the liquid.

4. Chopped carrots, mayonnaise. Season with salt to taste and add black pepper. Mix everything and you're done!

Carrot dishes turn out tastier if granulated sugar is added to them along with salt. But don’t overdo it; after all, the marinade is not an appetizer for a sweet table.

Did you miscalculate the amount of ingredients and ended up with too much marinade? Add a little vinegar, boil for 5 minutes and roll the excess into a sterile jar. Or you can do it even simpler - put the snack in bags or plastic containers, close it tightly and put it in the freezer. And you will always have a ready-made dish at hand, which you just need to heat up.

Marinade is not only a wonderful appetizer, but also an excellent filling for pies. If the dish already contains fish, then you don’t need to add anything. If it consists only of vegetables, then you can put boiled eggs, chopped sausage, meat, minced meat.

Cloves, peppercorns and bay leaves are very strong spices, the aroma of which only intensifies over time. Therefore, these ingredients need to be added in small quantities, and after cooking it is better to remove them from the dish. This is especially true for winter preparations.